Let’s start at the beginning, chocolate and dulce de leche are a heavenly combination! And if you never tried it … what are you waiting for?
Since I was a child, I was always a fan of dulce de leche, but when I say fanatic, I am referring to a dulce de leche addict, I ate approximately half a kilo of dulce de leche every 3 days. Yes, I was a very sweet child, and I still am, although now my recipes are healthier, and you may wonder how this recipe can be healthy if it is pure chocolate and dulce de leche? To start is free of refined flours or refined sugars, with sugar-free low fat dulce de leche. And the chocolate cake is 70% veggie.
And if you’re still wondering what vegetable is hidden, it’s sweet potato, even if it’s not visible to the eye, or to taste, and I mean it, everyone who has tasted it has laughed when I told him it has sweet potatoes, they did not believe me, and that’s bc its a moist, soft, decadent and delicious cake that does not seem healthy.
The sweet potato brings moisture to the cake, in this case, we use it processed, without cooking, mixed with the rest of the ingredients, and then baked, so the sweet potato replaces the flour and keep the cake moist.
This cake is easy to make, takes a few minutes to make the mixture, and a little more than half an hour to bake it. Then we cool the cake and fill it with this dulce de leche cream which is a mixture of sugar-free dulce de leche and coconut cream. It cools again and is ready to be enjoyed with whoever you want, a real bomb ideal for tea or dessert.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Moist chocolate cake with dulce de leche cream
Moist cake with creamy dulce de leche filling, gluten-free and refined sugar free
- 2 large sweet potatoes 450g
- 2 large eggs
- 3/4 cup muscovado or coconut sugar 150g
- 2/3 cup cacao powder 80g
- 1/2 cup coconut flour 80g
- 1/2 cup liquid oil (coconut or sunflower) 100ml
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp sea salt
- 500 g sugar free dulce de leche
- 1 cup coconut cream 200g
- 4 Tbsp coconut oil, melted
Preheat the oven to 190°C. And flour two* molds of 16cm in diameter.
Wash and cut the sweet potato into cubes, put it in the food processor and process it until it is finely ground, minced. Add the rest of the ingredients and re-process until everything is integrated.
Divide the mixture in two and put each half in a mold and bake for 30-35 minutes or until it is firm on top and cooked to the center. It should not be dry, it’s a moist cake.
Unmold and let cool
In a bowl put the dulce de leche with the coconut cream and beat well, add the melted coconut oil and mix, let cool 10 minutes.
Assemble the cake, first the chocolate cake, 2/3 parts of the dulce de leche, then the other cake. I recommend you do it inside the cake mold. Let cool one hour, remove from the refrigerator and cover with the rest of the dulce de leche.
Let cool and enjoy. Keep it in the refrigerator
* If you do not have 2 use 1, and bake one half of the mixture first and then the other half.